How to make Pan Fried Catfish with Greens recipe #58

 

Here is a recipe for Pan Fried Catfish with Greens:

Ingredients:

• 4 catfish fillets (about 6 ounces each)
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup cornmeal
• 1/4 cup vegetable oil
• 1/2 cup chopped onion
• 1 clove garlic, minced
• 1 bunch of collard greens, washed and chopped
• 1/4 cup chicken broth
• 1/4 cup apple cider vinegar
• 1/4 teaspoon red pepper flakes

Instructions:

1. In a shallow dish, combine the flour, salt, and pepper.
2. In another shallow dish, combine the cornmeal.
3. Dredge the catfish fillets in the flour mixture, then in the cornmeal mixture.
4. Heat the oil in a large skillet over medium heat.
5. Add the catfish fillets to the skillet and cook for 3-4 minutes per side or until golden brown and cooked through.
6. Remove the catfish fillets from the skillet and set aside.
7. Add the onion and garlic to the skillet and cook until softened about 5 minutes.
8. Add the collard greens to the skillet and cook until wilted about 5 minutes.
9. Stir in the chicken broth, vinegar, and red pepper flakes.
10. Bring the mixture to a boil, then reduce heat to low and simmer for 10 minutes, or until the greens are tender.
11. Serve the catfish fillets with the collard greens.

Tips:

• To make the catfish fillets ahead of time, season them with salt and pepper and then place them in a single layer on a baking sheet. Cover and refrigerate for up to 24 hours. When you're ready to cook, remove the catfish fillets from the refrigerator and let them sit at room temperature for 30 minutes before cooking.
• If you don't have collard greens, you can use kale or spinach.
• To make the collard greens ahead of time, cook them according to the recipe and then let them cool completely. Store the cooked greens in an airtight container in the refrigerator for up to 3 days. When you're ready to serve, reheat the greens in a skillet over medium heat until warmed through.